Prawn san choy bow

ingredients

• Prawn san choy bow

  • 8 wonton wrappers
  • cooking oil spray
  • 2 tablespoon peanut oil
  • 2 kilogram uncooked medium prawns, peeled, chopped coarsely (875g prawn meat)
  • 2 clove garlic, crushed
  • 2 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 large fresh red chillies, sliced
  • 1/2 cup drained water chestnuts
  • 16 small butter lettuce leaves
  • 1/3 cup chopped garlic chives
  • coriander leaves, for serving
  • lime wedges, for serving

method

• Prawn san choy bow

  • 1

    Preheat the oven to 180°C (160°C fan-forced).

  • 2

    Lightly spray both sides of wrappers with oil; place in a single layer on a baking tray. Bake for about 5 minutes or until browned lightly and crisp, turning over halfway through cooking. Cool and break into pieces. Store in an airtight container.

  • 3

    Heat a little of the peanut oil in a wok; stir-fry the combined prawns and garlic, in small batches, using more oil as necessary, until prawn meat changes colour and is cooked through. Remove from wok.

  • 4

    Return prawns to wok and stir in sauces, chilli and water chestnuts; stir-fry until combined. Remove from heat.

  • 5

    Arrange lettuce leaves on serving plate. Divide prawn mixture among leaves; sprinkle with chives and wonton pieces. Serve with coriander and lime.

notes

Fill lettuce cups just before serving. You will need to buy 3 to 4 lettuces to get enough small leaves.